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This Chicken Bacon Ranch Stuffed Bread is pure comfort food and always a crowd pleaser at gatherings or family movie nights. It takes all the flavors you love in a classic chicken bacon ranch combo, tucks them into crusty bread, and bakes everything until cheesy and melty. You get the creamy tang of ranch, bites of smoky bacon, and loads of gooey cheese in every slice.
When I first brought this to a potluck, it was gone in seconds and folks immediately asked for the recipe. Now it is our go to anytime we need a sure fire hit for game day or movie night.
Ingredients
- Italian bread: look for a sturdy 16 inch loaf that holds its shape well
- Chive and onion cream cheese: adds tangy flavor and extra spreadability choose one without additives
- Ranch salad dressing: brings cool creamy seasoning use your favorite bottled brand
- Garlic salt: boosts savoriness and enhances the other flavors
- Onion powder: rounds out the ranch notes fresher is better for full flavor
- Rotisserie chicken: gives you tender pieces without extra cooking buy a good quality bird with plenty of meat
- Bacon: brings smokiness and crunch pick thick cut slices if you like big flavor
- Green onions: add a mild bite and fresh pop of color slice thinly for best texture
- Colby Jack cheese: melts smoothly and offers mellow flavor buy it freshly shredded if you can
- Melted butter: helps crisp and brown the bread use real butter for best results
Step by Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350 degrees F. Set a large baking sheet within reach for later. This ensures even heat and easy cleanup.
- Make the Chicken Bacon Ranch Filling:
- Use a hand mixer or sturdy spoon to beat together the cream cheese, ranch dressing, garlic salt, and onion powder in a mixing bowl. Continue until the texture is creamy and lump free. Fold in the chopped rotisserie chicken, crumbled bacon, finely sliced green onions, and one cup of shredded cheese. Stir until all the filling ingredients are evenly coated and combined. Make sure there are no big clumps of cheese or chicken so every bite will have great flavor.
- Hollow Out the Bread:
- Lay out the Italian bread and carefully slice the entire loaf in half lengthwise. Gently hollow out some of the inside crumbs from both halves using your hands or a spoon. Leave a sturdy border around the edges so the filling does not spill while baking.
- Build the Layers:
- Scatter one cup of shredded cheese along the bottom half of the bread. Spoon the chicken bacon ranch mixture over it and spread evenly from end to end. Sprinkle the remaining one cup of cheese over the filling. Gently position the top half of the loaf over the filling and press down. This seals in the filling and helps shape the loaf back together.
- Butter and Wrap:
- Use a pastry brush to lightly coat the outside of the loaf with melted butter on all sides. Place the stuffed loaf in the center of a large foil sheet and wrap it up so it is completely covered.
- Bake Until Hot and Melty:
- Set the foil wrapped loaf on your prepared baking sheet. Bake in the oven for 30 to 40 minutes. The cheese should be melted and the bread heated through. During the last five minutes carefully open the foil to expose the loaf. This lets the outer bread crisp up for a golden crust.
- Rest and Slice:
- Transfer the stuffed bread from the oven to your cutting board. Let it rest for five minutes so the cheese sets slightly. This makes slicing cleaner. Cut into thick slices and serve while warm and gooey.
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My favorite part is always the melty cheese stringing from slice to slice. I will never forget my youngest happily dancing around the table the first time he tried this and declared it the best bread ever.
Storage Tips
Store any leftover slices tightly wrapped in foil or an airtight container in the fridge for up to three days. To reheat bake in the oven at 350 degrees F for about ten minutes or until hot. Avoid microwaving as the bread can become soggy.
Ingredient Substitutions
If you do not have rotisserie chicken gently poach boneless chicken breasts with a little salt and pepper before chopping. For a lighter option swap greek yogurt for half the cream cheese. Swap Colby Jack for cheddar Monterey Jack or mozzarella. Turkey bacon or crispy prosciutto is delicious if you want to skip the pork.
Serving Suggestions
Cut into thick slices for a fun appetizer or snack. It also makes a hearty dinner when paired with a green salad or simple soup. For parties arrange the slices on a platter with extra ranch for dipping. Kids love these paired with fresh carrot or celery sticks.
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Cultural Context
Stuffed breads like this have roots in Italian and American comfort cooking traditions. The filling and bread combo was popularized in delis and potluck tables for how easy it is to slice and share. This flavor combo of chicken bacon ranch has gained cult status in American kitchens making this stuffed bread recipe a classic for both old and new fans.
Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, you can substitute Colby-Jack with cheddar, mozzarella, or any melting cheese for a different flavor.
- → What can I add to the filling for more flavor?
Try mixing in cooked spinach, sautéed mushrooms, or roasted red peppers for extra taste and texture.
- → How do I prevent the bread from getting soggy?
Be sure to hollow out some of the bread's center before adding the filling and avoid overfilling with liquid ingredients.
- → Can this be prepared ahead of time?
You can assemble the stuffed bread in advance and refrigerate. Bake just before serving for best results.
- → What is the best way to serve this bread?
Allow the bread to rest briefly after baking, then slice and serve warm for the ultimate melty texture.
- → Is it possible to make this with turkey instead of chicken?
Absolutely, cooked turkey is a great substitute for chicken in the filling for a similar, hearty flavor.